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Dried Fruit and Seeds

Vegetables (4) : Roots, Flowers and other Vegetables

Grinding and Separating Equipment

Flatware : Dishes, Plates, Platters, Porrengers etc.

Storage, Transport and Water Supply

Vegetables (2) : Herbs, Sauces and Imports

Honey Based Drinks : Mead, Metheglin and Bragget

Introduction : sources, society and measures

Vegetables (1) : Grains and Pulses

Game and Animal Fats : veison, wild boar, rabbit, hare, snail, frog, Tortoise, Freshwater Fish, Eels and Fungi

Butchery Equipment and Beef

Fruit (1): Pipped Fruit : Apples and Pears

The History of Backwell Hill Wood 1800-2007

Fruit (2): Stoned Fruit : Cherry, Prunus, Apricot, Peach, Nectarine

Dairy Equipment and Products

The Culinary Stage

Brewing and Malting : Equipment and Ingredients

Fireplace Equipment and Chafing Dishes

Jugs and Bottles

Knives and Spoons

Roasting, Grilling and Broiling Systems

Miscellaneous Equipment and Kitchen Consumables

Spices

Beer, Ale, Cider, Perry and Fruit Wines

Food and Cookery in Elizabethan and Early Stuart England [1558-1660] : Medium Sized Mammals

Condiments, Chemical Additives and Caffeine

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Sweeteners, Colourings, Scents and Fixatives

Bread Making : Equipment and Ingredients

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